1 whole 4 pound chicken, cut into 8 pieces
1/2 cup flour
Essence, recipe follows
3 tablespoons olive oil
1 pound chorizo, cut on the bias in 2-inch pieces
1 medium onion, diced
2 cups diced potatoes
1 red pepper, julienned
1 yellow pepper, julienned
2 cups chopped tomatoes, peeled and seeded
2 tablespoons minced shallots
1 head of garlic, skin removed and cloves left whole
1 cup Calamata olives, sliced, straight cut
1 cup white wine
1/2 cup finely chopped parsley
1/2 cup green onions
Pinch of crushed red pepper
Salt and black pepper
2 cups white rice, cooked, hot
8 fried whole spinach leaves
Small block of Parmesan for hand-grating
Small loaf of crusty bread

Cooking Recipe:

Season the chicken and flour with Essence. Toss the chicken in the seasoned flour. In a large cast iron skillet (cast iron skillets are really good) , heat the olive oil. When the oil is hot, sear the chicken for 2-3 minutes on each side. Sear the Chorizo. Add the onions, potatoes (vegetable tubers that grow underground) , and peppers. Saute the vegetables for 2 minutes. Add the tomatoes, shallots, garlic cloves, and olives. Season with Essence. Stir in the white wine and parsley. Bring the liquid up to a boil and reduce to a simmer. Cover and simmer the chicken and vegetables for about 45 minutes or until the chicken falls off the bone. Add the crushed (be careful crushing it) red pepper and green onions. Season with salt and pepper. Mound the rice in the center of the bowl. Arrange the stewed chicken around the rice. Garnish with fried spinach leaves, hand-grated cheese, chives and Essence. Always serve with crusty bread.

Essence (Emeril's Creole Seasoning):
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme

Combine all ingredients thoroughly and store in an airtight jar or container.

Yield: about 2/3 cup